Nanny’s Recipes

Method

When Chicken is fried it will change its colour to white.

Then add 1 Tin of Tomatoes, 1 heaped serving spoon of Coconut powder, 4 or 5 dessert spoons heaped of Cream/Yogurt.

Add: 1 Teaspoon Cardamom powder, 3 Teaspoon of Cinnamon Powder, 1/2 Clove powder, 1/4 of Nutmeg powder, 2 " of Mint Sauce.

Mix well & cook. Add 2 Serving Spoons of Lemon Juice.

Then cover and cook like a curry for 15 minutes or until meat is nearly cooked. Leave to cool & keep overnight.

Then Boil 6 cups of Rice (Basmati) using only 6 cups of Water (½ cooked). In a pressure cooker or on the ring, which may take longer.

Then Have Fried onions, Ghee & Colouring Ready. Put Ghee at the Bottom of pan & start layering Rice & meat:
- 1 layer rice, curry on top
- Then rice layer adding nobs of Ghee, Onion & dots of Colouring & continue until Rice & Curry is finished.

Then Cook in the oven on 150° for 1 Hour.

Serve with Riata, Yogurt & Spring Onions, Salt & Sugar to Taste.

Method

Mix well and cook till tender or Pressure Cook for 20 minutes until meat is cooked. Then Ready to Eat with Rice.

Method

Make in the usual way.

Method

Then lower the Heat and add the Meat Balls and cook on a low heat for 15-20 minutes and the curry should be ready to serve with Coconut Rice.

To Make Balls

Put mince in a Bowl, add finely cut onion:
- 1 teaspoon Cinnamon powder
- ½ teaspoon Clove powder
- ½ teaspoon Salt, 1 teaspoon Pepper powder
- 1 teaspoon Curry Paste
- ½ " Garlic paste
- ½ " Ginger paste
- ½
- 1 desert spoon chopped Corriander leaves

Mix the lot well with a fork. Then using your hand mix well and form into balls. Roll in Flour, form balls well, lay on a tray then put it into the Curry gravy just made & cook for 15 to 20 minutes on a low heat. Curry is now ready to serve with Rice. Eat & enjoy.

Method

Fry the above. Then add Tomatoes, Coconut powder, Tamarind Paste, Coconut powder and Sugar & cook 'till it boils.

Then add Tinned Fish — Large Tin Mackerel or fresh fish — & cook for a few minutes.

Method

Make batter cook 15 minutes. Then add fish or prawns and green chillies last and cook for a further 10 minutes.

Then serve with rice.

Method

Take skin off 1 lb of tomatoes and then cut tomatoes into small pieces — keep aside. Grind masalas in vinegar.

Slice finely 8 onions. Boil ½ viss good oil. When ready fry onions to a nice brown, then the ground masalas, when the masalas are well fried, put in the dried prawns (which should have been washed and dried well, and put through the mincer).

After it has cooked for a little while put the tomatoes in and add enough vinegar about ½ bottle, add a little at a time till the tomatoes are cooked well. Let it simmer until water from tomatoes and vinegar has been dried up.

Take down and cool.
(When frying add curry leaves)

Method

(After having first mixed the above in 2 pints of water and bringing the same to the boil.

Method

Temper with Curry Leaf, ¼ Tspn Mustard Seeds, ¼ Tspn Dil Seeds & Corriander Leaves.

(After having first mixed the above in 2 pints of Water and Bringing the same to the Boil.

* Otherwise add a little more paste.

Method

Mix all the above into a smooth paste adding meat and tomatoes and boil until tender.

Then fry ½ onion adding a few mustard seeds and curry leaves and temper. [Handwritten: (Meaning pour into the above liquid).]

Add lime juice or tamarind juice and serve with rice.

Method

(This can be done with Ladies Fingers (Okra). Wipe Ladies Fingers with kitchen paper, cut tops off, cut in half & fry in a spoon of oil first. Then add to the fried Masala etc & cook till boiled.

Method

Fry as usual and cook until vegetable is boiled. Do not add too much water about ½ a cup.

Method

Grind together adding a little curd and soak for a few hours. Then fry flat like pancakes.

Method

Fry & cook for minutes.

Then add:
- 1 Tin Butter Beans
- 1 Tin Red Beans
- 1 Tin Green Beans

Then add 1 or 2 Spoon Lemon Juice (Serving Spoon).

Method

And cook for 10 minutes after frying. Then ready to eat, to make Bryani like the above.